1 cup peeled, pitted oranges
1 cup peeled, pitted jalapeno peppers
1 cup diced green onions
1 cup sliced almonds
1 cup finely chopped onion
1 cup chopped celery
1 cup pitted and diced celery
1 cup finely chopped green bell pepper
1 cup finely chopped celery
1/4 cup water
1/2 cup olive oil
1 cup water
1 teaspoon orange marmalade
1 (12 ounce) can mandarin oranges with juice
1 (10 ounce) package frozen mixed vegetables, thawed
1 (8 ounce) can crushed pineapple with juice
1 (6 ounce) package instant white chocolate frosting
In a large bowl, toss citrus fruits and peppercorns; peppermint, orange zest and lemon zest. Mix together with hands. Cover and refrigerate overnight.
In a small bowl, combine oranges, celery and bell peppermint zest. Cover and refrigerate about 2 hours to allow flavors to blend.
In a small bowl, mix together mixed vegetables, vegetable mixture and orange marmalade. Cover and refrigerate about 30 minutes to allow flavors to blend.
In a medium bowl, combine orange fruit preserves, grape preserves and orange marmalade. Mix together well and refrigerate about 30 minutes to allow flavors to blend.
In a medium bowl, beat egg whites into mango smoothie mixture.
Pour orange juice into a small mixing bowl, and whisk vigorously until the fruit glaze is dissolved. Add lime-lime soda and orange juice blend. Mix thoroughly until well blended and pour over the citrus fruit mixture in bowls. Refrigerate fruit mixture for at least one hour.
Peel fruit and top and sprinkle with pineapple juice. Drizzle with orange marmalade. Garnish with sliced almonds, pecans, pineapple wedges and pecans. Cover cone with plastic wrap and chill overnight, or refrigerate for up to 4 hours.
Remove plastic wrap and chill until serving. Cut into 1/2 inch slices and serve the fruit or fruit slices with lemon and orange glaze in centers. Slice fruit in half and serve the fruit and peach halves side by side. Either have peach is lemon glaze or store fruit in the refrigerator. Top with whipped cream and lime frosting.
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